The hardest vegetable for me to get my kids to eat is the leafy greens such as spinach, swiss chard or kale. I usually have to be good at “masking” them in a sauce but I also have to make dishes an adult will find fun. This baked pasta dish is one of those dishes that is good enough for us parents to enjoy while feeding our kids the very nutritional greens.
The reason we eat a lot of kale is because it’s one of the healthiest vegetable on the planet due to its high levels of beta carotene, vitamin K, C and calcium. Kale also has high levels of a potent anti-cancer properties. I like adding kale to my salad and smoothies as well. Soon I hope we’ll be able to eat kale from our own garden.
4 portions of cooked whole wheat penne
1 tbs canola oil
1 1/2 cups chopped kale, stems removed
1 tbs all-pupose flour
1 cup milk ( I used almond milk
1 tbs honey mustard
1/2 cup garlic & chive flavored cream cheese
Salt & pepper to taste
1/2 cup grated cheese
Preheat oven to F350
Heat oil in a sauce pan on medium heat. Cook the kale for a few minutes until wilted. Sprinkle flour over and still well. Pour in the milk and use a whisk to remove any lumps. Bring to a boil while stirring and cook for 2-3 minutes. Remove from heat and add mustard, cream cheese, salt and pepper. Blend well. Combine pasta and sauce in a baking dish. Make sure all the pasta is coated in sauce. Sprinkle grated cheese over and bake for 15 minutes. Eat will a side salad for a complete meal.